Cacao is one of the great enrichers of flavour and the secret to a great gravy whatever your meat.
It adds deep flavour notes, a rich colour and wonderful glossiness.
Just add a tiny bit at the end like you would salt and pepper. It couldn’t be easier.

This recipe is for turkey, but if you are roasting a red meat then simply use red wine and the appropriate stock.

The juices from your roasting pan.

200 ml white wine

500 ml chicken or turkey stock

5-8g 100% cacao, Rio Caribe or Carenero

Sea Salt and Black Pepper